동백유박을 이용한 고식이섬유빵 제조

• 영문명: Preparation of High-Fiber Bread with Camellia (Camellia Japonica L.) Seed Flour
• 발행기관: 한국자원식물학회
• 저자명: 강성구 최옥자 김용두 이홍철 고무석
• 간행물 정보: 『한국자원식물학회지』제11권 제3호, 358~362쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1998.08.30

영문 초록

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

키워드

Camellia(Camellia japonica L.) seed flour high-fiber bread